Grape Pie, one of my favorite deserts

[Matt E]

Take two 9'pie crust,you can make the standard crust or purchase one, either works just fine.
 Put four cups of deseeded grapes loosely into pie crust.
Mix up one fourth cup whipping cream with one third cup Tapioca and three fourths cup sugar and pour over grapes. cook in a 375 oven for 3o to 35 minutes. take out and let sit for thirty minutes then serve with whip cream.  It don't ge anybetter than this!    One thing I forgot, put other crust on top of pie and crimp . Make slits on top to relieve juices now you can bake it.  THANKS, Bernie!

[ber643]

Whoa! My wife loves grapes and particularly Muscadine grapes - bet those would smell up a whole blasted neighborhood with "the good stuff", cooking in your pie recipe - if she could stay out of the Muscadines long enough    

[Steve H.]

I tried this out last night.  I used half green and half black seedless grapes.  The grapes didn't cook up and soften like I thought they would and it took longer, 40 minutes or so.  It was good but I think it woulda been better with a different type of grape.

[Matt E]

Steve,You will need to play with the recipe if using a harder grape or the cooking time and temperature. the muscadine, as Bernie mentioned are very soft and juicy and need a bit more thickening agent,(Tapioca). Muscadine grapes are the only native grapes in the U.S.A. And I must say the best tasting grape in the world!    
   I saw the picture of the bear in your profile. Nice!

[Steve H.]

We don't have grapes up here but many berries that are great for pies.  Yeah, that would be awesome with wild grapes, I didn't realize that those wild ones back home were "muscadine" grapes, that would K.A.

[Oregon Bill]

Matt: Is that tapioca in pudding form or in powdered? Gotta try this as the garden is loaded with dead-ripe seedless grapes of several varieties.

[Matt E]

Powdered form! If I remember correctly the grapes I used were from Oregon.
  We had a muscadine festival and a grape pie took first place in the pie division.I can't say it was the same recipe. I would like to know.  

[Oregon Bill]

Muchas gracias, Matt. I simply have to try this pie.

[Oregon Bill]

Well, baked up a grape pie this afternoon and the flavor was outstanding. I must admit that it was a little soupy, though, so I might try again with more tapioca. But I am kinda jinxed on pies. Mike, you are right though -- the taste is out of this world.

[Matt E]

Bill, I mentioned earlier that some grapes will need more tapioca to get the right answer.I can't even make an educated guess on the amount without being there.I would lean on the side of to much tapioca rather than to less. See if you can find the canned Grapes that are from your state. The recipe is on the back of the can.

[Al Dente]

A source for powdered tapioca and other goodies for baking is the King Arthur Flour catalog:


 www.bakerscatalogue.com

All the best, Al.

[Matt E]

I looked up the company and found the canned grapes I used in my last pie.Look up,"Oregon Fruit" and you will find, "Thompson Grapes Co." If you look at the bottom of their page you can punch in recipe and they have the recipe plus other interesting ones.The recipe is named,"Friendly grape pie" Check it out!
 Thanks to Al Dente for sending in the information on were to find Tapioca.Some may live in a rural area and might not have access to it.

[Oregon Bill]

Matt: Tried the recipe a second time but put in more like 2/3 cup tapioca and dang, if that wasn't one perfect pie. Your recipe is a keeper.

[Legolas]

Want the full monty? Here is my Grandma's crust recipe. Why use plain old grocery premade doug?This crust is to die for and will get women always asking me for the recipe.

4 cups flour
2 cups of crisco, she always used lard
1 tsp of salt
1 Tablespoon of sugar
CUT IT ALL TOGETHER UNTIL IT IS CRUMBLY

Mix in a bowl 1 beaten egg, 1 tablespoon of white vinegar and 1/2 cup of milk and mix in with the flour mixture.

Make a couple of balls and wrap in wax paper and throw it in the freezer for 20 minutes.
Take it out and roll your pie dough.

Not done it before? Sprinkle flour on the clean and dry counter top, place one ball of dough in the middle and hit it with a liberal dusting of flour then roll the ball flat. Dust it again and flip it over. Now just keep rolling till you get it big enough to cover the pie plate plus 25%. Put the rolling pin in the middle and drape 1/2 of the crust over it and transfer the whole thing over to the pie plate.

Paul

[Matt E]

Paul, I remember my Grand-mother making pie crust. Her recipe was very similar to yours. Thanks for the recipe. I will have to try it.

[Legolas]

Matt,
And I always sprinkle some sugar over the top pie crust before putting it in the oven.    

Paul

[Matt E]

We must have had the same grand-mother . She would sprinkle granulated sugar on top of her covered pies. It made little brown flecks that kept saying eat me!  

[Al Dente]

Somebody better send me a slice of that grape pie, or I'm gonna eat my screen.  You guys are killing me!!!!!!  all the best, Al.